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He must have already changed it, because I don’t see where he copied it. Good for you, the threat worked and you didn’t have to get your lawyer involved. I’m not sure why anyone would copy a place that’s so geographically close to them. If I was going to copy (not that I would), I wouldn’t do it...

b3fam: Not trying to bash on you, but the answers are not here. As almost every poster here has said, there are too many variables to give you a single figure that says “Success”. You have to build your own business plan; plug in your own values to the variables. You can’t buy a business plan...

I agree with Hannah on this. If you are meeting your goals with OL ordering, there’s no need to discount. My typical OL customer will order more food and not worry about little discounts. They like the control and convenience of OL ordering; which I think they’re willing to pay full price for...

I’m kind of surprised at some of the negative comments and name calling regarding a fundraiser. If Boston09 didn’t mention “boost sales”, would it have been better received? Maybe. The bottom line is that he’s making an effort to raise money which is quite a bit better than most, which is to do...

a) http://ecx.images-amazon.com/images/I/31G44S018CL.SL500_AA280.jpg b) http://sheffcat.com/images/PizzaEquip/Utensils/Rocker_knives/PC22_small.jpg c) http://www.nexternal.com/fyc/images/12-0471.jpg d) http://www.topgourmet.co.uk/acatalog/HIROCK18BLL.jpg e)...

What is the make of your mixer?

If you go to www.taradel.com during the day, you often get Chris to chime in with an auto-chat. That’s who you want to talk to. My experience with Taradel is great. They do fantastic work. The only snag I ran into was on the mailing of my menus (that was not Taradel’s fault though).

I have discovered my RD about 3 weeks ago and I’m about 1/2 hour away. I figure I can save 1-2 hundred dollars a week by getting some of my staples from them. Pepperoni for $44/25# and flour at $15/50#. Those two items alone make it worth my time and gas 🙂

pizzasource: It may be different in your area, but the box manufacturers will not talk to me directly. Instead, I must go through my distributor (US foods) to work with Star or Bayline. I order through my distributor, box mfg. ships them to my disty’s warehouse, and my disty brings them to me.

Tony397: I agree. It seems kind of fishy that that he posted 3 times in 3 minutes. Maybe it’s to build suspense for the big reveal of “who is that POS company”. Oh, I can’t wait! :lol:

famouspizza: I don’t know the answer to this. If a patron decided to call their credit card company and said, “XYZ pizza would not take my credit card because I only wanted to spend $1.79 with them.” This is clearly against the CC’s TOS. What consequence could a merchant face for doing this? I...

Cold hard truth…we live in a plastic world. I personally “rarely” carry cash anymore. I wish I was at 25% credit cards. I’m at 60% and that’ up from 50% when I first opened in 2007. As times get harder, I’m sure that percentage will continue to climb. But it’s a necessary evil. I couldn’t...

I couldn’t be the only one that has this problem. It’s annoying and my CC company is telling me there’s nothing they can do. When I take a CC order, my merchant services will preauthorize 15% over the ticket price to cover a gratuity if the customer chooses to write one in. Ok, no problem. The...

Re: Please review my new Mailers that are going out next wee Overall, I like the design. It’s eye-catching and straight-forward. Personally, I would omit “Unlimited Use” from the fine writing. I think that opens up a can of worms for misinterpretation. I understand what you mean, but some...

We try not quoting times. We simply state “Thank you. We’ll get going on your order and be over as soon as we can.” I would say about 75% of the people are fine with that. The other 25% will ask “So how long to you think it will take?” My standard response is “Our average delivery time is about...

We sell a bunch of salads this time of year. I can’t see why that salad would much higher food cost than any other salad. Even if it is a little bit higher, it’s still less than most of the other food on the menu. Our salads have a FC of less than 20%, so I love them and push them heavily. We do...

Welcome to the biz, Rook. My biggest recommendation (although it may sound terribly obvious) is to make sure your employees know exactly what you expect from them in regards to your food, customer service, responsibilities, scheduling, etc. As an example, I made the big mistake of not having my...

Here’s how we do it and have not had a bad check since… I use a third party check verification called Telecheck. When a customer insists on writing a check, we tell them that we need to do a check verification which requires them to read the full number from the bottom of the check and their...

Like Napoli said, you need to base the number on your local market. There are too many factors to consider to just throw out a number. I’m sure a pizza dinner for 4 in the midwest is a lot less than say New York City. Your business plan has to be based off of local market conditions or it’s not...

We’re up, but I’m spending more on marketing than I ever have.